mince

Mince is a culinary term for food that has been finely chopped or ground into small pieces. It can describe meat, vegetables, or other ingredients prepared to a uniform, small particle size. As a verb, mince means to produce such a product by knife work or mechanical grinding. In many English-speaking countries, mince refers to meat that has been ground, with the specific texture ranging from very fine to slightly coarse.

Commonly minced foods include beef, pork, lamb, and chicken, but vegetables such as garlic, onion, chili, and herbs are also minced to release flavor quickly. Minced meat is used for dishes like meatballs, burgers, fillings, sauces, and pâtés. Garlic and onion minced finely help distribute flavor more evenly than larger chunks. The technique contrasts with chopping, which preserves larger pieces, and grinding, which may yield a looser texture depending on equipment.

Mincemeat is a traditional preparation used as a pie filling in many cuisines. Historically, mincemeat combined chopped meat with suet, dried fruits, and spices; modern versions are often fruit-based and may be meatless. The term mincemeat survives in names such as mincemeat pie and minced pies in the United Kingdom.

Production and safety: Raw minced meat has a higher surface area and requires careful handling and rapid refrigeration. It should be cooked to a safe internal temperature (for example, 160 F/71 C for beef and pork in many jurisdictions). Store minced meat promptly and use within a day or two, or freeze for longer storage. Prepared minced ingredients, once cooked, can be refrigerated or frozen as appropriate.